A refreshing alternative to traditionally heavy, mayonnaise-rich coleslaw, Asian Slaw is a light and healthy vegetable dish that perfectly complements any Asian meal. It also makes great picnic food! In this quick dish, a colorful assortment of vegetables is bathed in a low-fat dressing of soy sauce, lime juice, rice wine vinegar and sesame oil. Cilantro adds a vibrant, fresh flavor and sesame seeds or peanuts add crunch. I like to use napa cabbage in keeping with the Asian theme but regular green cabbage or even purple cabbage work just as well. This dish actually holds up fairly well for a day or two in the refrigerator so, when the summertime heat leaves you looking for easy, no-cook dishes, try making a big batch of delicious Asian Slaw!
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Asian Slaw


3 cups shredded napa cabbage
1 cup finely julienned carrots
1/2 cup finely julienned snow peas
1/2 cup finely julienned red or yellow bell pepper
1/3 cup chopped scallions
1/4 cup finely chopped cilantro
1 tablespoon minced ginger
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil
2 teaspoons hot chili paste (or to taste)
1/2 tablespoon brown sugar
2 tablespoons toasted sesame seeds or 1/4 cup finely chopped peanuts

Cooking Instructions

Place the cabbage, carrots, snow peas, bell pepper, scallions, and cilantro in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, hot chili paste, and sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing. Serve, garnished with the sesame seeds or peanuts.

Makes 4 to 6 servings



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This recipe can easily be adapted to suit your own tastes. Try using a different assortment of vegetables or try replacing the cilantro with chopped mint or basil for a change of pace.

This recipe makes a bit more dressing than you may need in order to fully dress your slaw. Try using leftover dressing on leafy green salads or lightly steamed vegetables.

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